The steep hills and eastern aspect of the Malakoff vineyard capture the morning sun, and the unique terroir produces distinctively aromatic, rich and silky Shiraz, with a delicious plumpness. Small-tub fermentation and deft use of French oak have softened this big, powerful red.
Selected parcels of fruit sourced from the exceptional Malakoff vineyard were fermented on skins for eight to ten days in open oak barrels and hand plunged to maximise fruit aroma and flavour without excessive tannin extraction. Pressings and Free Run were combined and the wine was transferred to new French, American and Hungarian oak Hogsheads (300 litres). After 15 months maturation, the best barrels were selected and following several weeks of tasting, the resulting blend was finalised. Bottled unfiltered in December 2013, only 200 cases of this very special wine were created.
Pale rose with golden hues.
This wine is pale rose in colour with delicate golden hues, filled with the succulent aromas of ripe apricot, honeysuckle, nashi pears and candied citrus. Biscotti and cream flavours enhance the soft texture and intriguing complexity, creating a wine that is engaging, well-balanced and refreshing.
This wine is delicious with seafood such as seared scallops or pan-fried halibut steak. Enjoy it with white meats such as roast chicken or pork tenderloin, and with creamy pastas made with white cheese sauce.
Ready to drink now, or will develop over the next few years. Serve lightly chilled.
The fruit for this wine was sourced from 12 year old vines planted on limestone and sandy gravel located on the northern slopes of the Pyrenees ranges at 300 metres. The grapes were machine harvested cool in the morning then pressed into stainless tanks where fermentation took place over 15 days with the selected yeast. 10% of the juice was transferred into French oak barrels (three years old) for fermentation with wild yeast over four weeks. Both fractions were kept on lees contact for one month, and after five months, the wine was prepared for bottling. No fining agents were used in order to preserve the lively colour and natural fruit aromas.
|Date Bottled||November 2016|
Bright red colour with long legs. Well balanced with a bit of natural residual sugar to round up an innate, zesty acidity, typical of cool climate Sangiovese. This wine exudes a wide range of aromas such as red cherries, plums, and ripe figs. Oak barrels supplied fantastic tarry notes and scents of white pepper. It has a medium body, round and filled with silky tannins.
This wine would be best served with spaghetti marinara, chicken cacciatore, and creamy casseroles.
Great now as a baby, and will be amazing when she grows up.
Sourced from 15 years old vines planted on limestone and sandy gravel, located on the northern slopes of the Pyrenees ranges at 300 metres. The grapes were machine harvested in mid-April, crushed, de-stemmed and pressed into stainless tank. Fermentation took place over 17 days with selected yeast, and then transferred into French and American oak barrels (three and four years old). The wine was kept on lees contact for a further three months. Finally after five months the wine was racked, stabilised and prepared for bottling.
Black cherry red.
Deep crimson red to dark burgundy colour with long legs. Well balanced with a bit of natural residual sugar to round up a typical fresh acidity from cool climate Shiraz. This Shiraz has plenty of aromas such as white pepper, cassis, plums, blackcurrant, mocha and fresh mint.
This Shiraz would be best served with roasted lamb, steak Wagyu, Lasagna, or creamy curries. It can also be paired beautifully with a variety of cheeses like Mozzarella, Cheddar or Brie.
Sourced from 45 years old vines rocky loam soils located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were machine harvested mid-April, crushed, de-stemmed and transferred into stainless tanks. Grapes were cold macerated for seven days before alcoholic fermentation. Fermentation took place over 21 days (in stainless steel) with the selected yeast, and once primary fermentation was over, skins were pressed and wine transferred into American (25%), French (50%) and Hungarian (25%) oak barrels for 24 months. Finally, the wine was racked, blended and prepared for bottling.